Mini Shrimp Quiche Hors D'oeuvres

*not my image

Mini Shrimp Quiche

When I was little, we used to host Christmas at our house every year.  Starting in October, my mother would begin preparing hors d'oeuvres for the freezer. She'd make a variety of yummies each year... some classics, and usually one or two new things to try. I grew up on homemade hors d'oevres; we never bought pre-made frozen ones until I was in my twenties. 

As a result, none of the store-bought hors d'oeuvres ever taste as good as the ones we had growing up. Mini quiches were a favourite every year. My mother would make a few different kinds at first; mushroom and cheese, bacon and onion, and shrimp. As we got older, the shrimp were the clear favourite so she would just make those ones. She also used to make homemade crust, but in later years we would buy pre-made crust, which is what is listed in this recipe. I suppose you could use a puff pastry as well...

Anyway, the recipe is for the filling only; if you've got a great pastry recipe, feel free to leave it in the comments! :) 

Preheat oven to 375F.

3/4 C small cooked shrimp
1 egg
1/2 C milk
1/2 tsp salt
2 tbsp green onion
1/4 tsp dill weed
1/8 tsp cayenne pepper
1/2 C shredded swiss cheese

Pie crust, cutout to fit your mini-muffin tin cups. 

Press crusts into your mini-muffin tin, ensuring that the crust reaches the top of each cup. 

Distribute the shrimp evenly into each crust. 

Beat egg, milk, onion, salt, dill, and cayenne until well blended. Distribute evenly into each crust.

Sprinkle cheese evenly over each crust. 

Bake for 20 minutes or until crust is lightly browned and centres are set. Cool on wire rack. 

If you plan to freeze these to re-bake them later, be sure to remove them from the heat before they are too brown. The centre should still be set. 

Cool them completely, then place in freezable containers. Separate each layer with waxed paper.

Reheat in the oven at 400F just until hot.